Lauki Kofta Curry Recipe | No Onion No Garlic Lauki (Bottlegourd) Kofta Curry

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Lauki Kofta is made of deep fried bottle gourd dumplings immersed in a spicy tomato-Curd gravy. We can also do this with usual onion-tomato gravy, but I tried making this as no onion no garlic so that we can even make this yummy dish on the fasting days also. This is one of the simple to make kofta curry. Whenever we think of kofta, we all love Malai kofta so much than any other varieties. But Bottlegourd is also very delicious and also healthy. We can also steam cook the bottle gourd dumplings or use Paniyaram pan to avoid more oil. Try this No Onion No Garlic Lauki Kofta and Im sure you will enjoy with Roti!

Table of Contents

Tips for making Lauki Kofta:

Lauki has lots of water content. So once grated, squeeze out the water completely. We can leave the grated lauki for sometime to release all of its moisture and then squeeze it out. We can reserve the water and use it for gravy.
Along with besan we can aslso add corn flour to get more crispier koftas.
We can add chopped vegetables like carrot, corn and peas to grated lauki and make it to dumplings.
Deep fry in low flame till the kofta is golden brown and also cooked well.
We can make this gravy with onion too. Cook the onion with tomato in hot water and make a puree together or saute the onions and then cook the tomato puree.
We can use store bought tomato puree can.
Cook the tomato gravy till the oil gets separated. We can store the tomato gravy in refrigerator and use it for a week.
Add the fried koftas only at the time of serving. These koftas' are not dense so it will quickly absorb the gravy.

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Recipe Card for Lauki Kofta Curry Recipe | No Onion No Garlic Lauki (Bottlegourd) Kofta Curry:

Instructions with Step by Step Pictures:

Measure and take 1 Cup of grated bottle gourd. Squeeze out the grated bottle gourd to get rid of its water content

In a mixing bowl, add squeezed grated bottle gourd. Add besan and other kofta ingredients except oil

Mix everything well

Heat oil in a pan. When the oil is hot enough, make small balls out of the kofta mixture and gently drop in the hot oil. Deep fry the kofta in medium flame till it is golden brown and crispy

Take out the koftas and place it in a bowl with tissue to drain excess oil. Repeat the same for the rest of the kofta mixture.

Now lets prepare the curry. Bring 2 cups of water to boil. Add tomatoes to the boiling water. Switch off the flame and cover the pan with lid and allow the tomatoes to sit in hot water for 10 minutes

After 10 minutes, drain the water and peel the tomato skin.

Take the tomatoes in a mixer jar and grind it to get a smooth puree

Heat oil or ghee in a pan. Add the seasoning ingredients and fry for few seconds. Then add slit green chili along with chopped ginger and saute in oil for few seconds

Now add turmeric powder, cumin powder, coriander powder and red chili powder and saute in oil for couple of seconds

To the pan add the tomato puree and keep the flame in low and allow the tomato to cook for 3-4 minutes

When the oil starts to ooze out of the tomato mixture, add curd along with salt and keep the flame in low and adjust the consistency of the gravy

Allow the gravy to boil for 2 minutes and then finally garnish with coriander leaves and switch of the flame

Just before serving, pour the gravy in a serving bowl and add fried bottle gourd koftas and serve immediately. Add koftas to gravy only while serving else the koftas will be soft and not crispy